Easy Gnocchi With Brown Butter And Sage 5fix Recipes

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Steps:

• In a medium bowl, combine potatoes, egg yolk, lemon zest, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll 1/4 of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb. Still using your thumb, roll dough off fork, forming a "C" shape; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining 3 portions of dough.
• Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add 1/4 of the gnocchi, and cook until they float to the top, 1 to 2 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.
• Place a large saute pan over medium-high heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of Parmesan cheese.

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

Steps:

• Heat butter in a large heavy-bottom skillet over medium-high heat until foam subsides and butter begins to brown. Add sage; cook, stirring, until leaves are crisp and butter is golden brown. Transfer sage leaves to a paper-towel-lined plate to drain. Reserve brown butter in skillet with heat off.
• Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to oiled baking sheet. Repeat process with remaining gnocchi.
• Reheat reserved brown butter over medium heat. Add gnocchi; cook, stirring occasionally, until heated through. Season with salt and pepper. Add reserved sage leaves, and gently toss.

Steps:

• Bring a large pot of water to boil on the stove and set up a large ice bath near the pot.
• Place the mashed potatoes on a clean surface and make a well in the center of the potatoes. Distribute the flour evenly over the potatoes.
• Crack the egg into the well, and beat with a fork. The egg will slowly start to pull the flour and potato mixture into the center. Continue beating until the egg is no longer separate from the flour and potato mixture.
• Roll entire mixture into a ball and knead for 4 - 5 minutes until dry. Use additional flour sparingly if mixture remains too moist.
• Separate dough into 4 equal portions and roll each portion into a long rope about 3/4" in diameter. Cut each rope into 1" segments and pinch each segment slightly for texture.
• Once all gnocchi are formed, place in batches into the boiling water. Cook until gnocchi float to the surface, about 1 minute, then remove with a slotted spoon and place in the ice bath. Continue until all gnocchi are cooked and placed in ice bath.
• In a large saute pan, melt butter over medium heat. Allow to sit until milk solids separate to bottom of pan and begin to turn brown. Immediately turn off heat and add sage and gnocchi. Toss until gnocchi are thoroughly coated with butter and sage mixture. Serve immediately.

Steps:

• Cook chopped butter until melted in a large frying pan, then add sage leaves. Cook butter and sage leaves, swirling pan often, for 4-5min or until sage leaves are crisp and butter deep nut-brown colour. Season to taste with salt and pepper.
• Add gnocchi to frying pan and toss to coat in burnt sage butter.

Steps:

• Mix the egg and the Simply Potatoes Traditional Mashed Potatoes in a large bowl. Slowly add in the flour, mixing until a soft dough forms. If the dough is too sticky to handle, add another spoon or two of flour.
• Divide the dough into four pieces and roll each out into a long strand about ½ inch in diameter. Cut each strand into 1 - 1 ¼ inch pieces. Gently press down on each little dumpling with the times of a fork to create ridges.
• Bring a pot of salted water to a gentle boil and cook the gnocchi in two or three batches, scooping them out to a colander as they rise to the top after one or two minutes. Reserve a few spoons of the cooking water.
• Melt the butter in a pan over medium heat and cook until the butter starts to brown, about 2 minutes. Add the sage and a few tablespoons of the gnocchi cooking water. Add the gnocchi and toss in the butter sauce for a minute. Serve and enjoy! Pass some fresh parmesan at the table if desired.

Steps:

• Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
• Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24 inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
• Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper; set sauce aside.
• Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Saute all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.
• DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
• Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.
• Note: These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

Steps:

• Cook the Gnocchi:.
• Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them inches Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
• Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it's fine to add the gnocchi.) Sprinkle with 1/4 teaspoons salt and cook, shaking the pan occasionally to turn the gnocchi, until they're lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
• Make the Sauce:.
• Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
• Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.

Steps:

• Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
• Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
• Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.
• Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
• Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve